Date: Sun, 11 Apr 2010 05:40:59 GMT -------------- BEGIN bread-bakers.v110.n012 -------------- 001 - dmrogers218@comcast.net - Re: vinegar 002 - Dave Glaze Subject: Re: vinegar Date: Sun, 4 Apr 2010 15:00:40 -0700 This looks like the "no knead" breads that were the popular a while ago. It makes excellent bread. Jeff Hertzberg and Zoe Francois have written a couple of books with "no knead" recipes in them. Their recipes use refrigeration of the dough up to 5 days as well as using a Dutch Oven to bake in. Peter Reinhart's Artisan Breads Every Day uses minimal kneading and 4 stretch and folds to strengthen the gluten. The dough sits overnight in the fridge for up to 4 days. He does not use the Dutch Oven, but there is no reason you couldn't. Peter's book includes a 100% whole wheat ciabatta that I make frequently. I think the use of vinegar is to imitate the flavour of sourdough bread. I like sourdough bread but don't like the flavour of vinegar in bread. Dave --------------- MESSAGE bread-bakers.v110.n012.3 --------------- From: Reggie Dwork Subject: vinegar in recipe Date: Sun, 04 Apr 2010 20:04:12 -0700 Yes, it might be for flavor but it will also retard the yeast therefore slowing down the process. Maybe an artificial way to retard it instead of waiting overnight in the refrigerator?? I am not sure but it seems like that might also be a reason. Reggie --------------- MESSAGE bread-bakers.v110.n012.4 --------------- From: chasebusiness@sbcglobal.net Subject: RE: Vinegar...Any ideas?? Date: Mon, 5 Apr 2010 08:35:24 -0700 (PDT) I don't know what the reason was in the recipe or what else it might do, but I've been reading about phytates in grains and how it affects calcium absorption, so I started using kefir or another acid to soak my flour in for a while before baking. I grind my wheat and put in the bowl with a couple of tablespoons of kefir, buttermilk or vinegar and the water called for for the recipe (I make 4 loaves at a time) and let it soak for several hours or overnight. Whether this helps nutritionally or not, I'm not sure, but.... My bread has never been better. It is softer and tastes better and I think it isn't getting moldy as quick. Linda Blessya' bunches from Linda chasebusiness@sbcglobal.net http://justastitchintime.blogspot.com --------------- MESSAGE bread-bakers.v110.n012.5 --------------- From: Jeffrey Gerlach Subject: Re: vinegar in dough Date: Mon, 5 Apr 2010 10:39:08 -0500 I was told (or read) years ago that yeast works better in an acid environment. After trying it with positive results, I have been adding vinegar to my breads since that time. --------------- MESSAGE bread-bakers.v110.n012.6 --------------- From: Reggie Dwork Subject: recipe correction Date: Sun, 04 Apr 2010 20:23:29 -0700 [Original recipe has been corrected - see v110.n011.6] --------------- MESSAGE bread-bakers.v110.n012.7 --------------- From: "Schmitt, Barbara E." Subject: Paris must-see foodie spots? Date: Wed, 7 Apr 2010 11:18:16 -0400 Hello, all, We will be spending a week in Paris in May. I am wondering what foodie pilgrimages I should be planning. So, if you have a favorite boulangerie, patisserie, café, restaurant, market, specialty shop, etc., etc., I'd like to know about it. Thanks! Barbara --------------- END bread-bakers.v110.n012 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved